Sauce Thickening Agents 

You are delightful. Can't believe I've never seen this video after 10 years

Thank you for sharing. I'm home now, became disabled, so I cook more. And, it's wonderful you share a way to save money.

You are welcome - I'm happy you found it useful!

Wow this was a clear and understandable video... I like her as a teacher

Your clear tender voice makes the learning experience more interesting, really. Thank you for all the great tips😊👍!

My mother and father never taught me how to cook nor did other adults in the Children's Home I was placed in because most of them didn't know how to cook much. Over the years I've gained an interest in cooking and also learning techniques like your video. Love your teachings and it's very helpful.

This video was very helpful for my Thanksgiving needs! Thank you Susan! Have a great holiday!

Thank you! I have a hard time “reducing” sauces using just heat. And I am often pressed for time after work. This is helpful.

Brilliant video. Thanks, Susan

thank you for this. I have used it as the starter for my lessons on making sauces.

Great info Susan. Thanx for sharing!

I just noticed her last video was 4 years ago! I loved this video! Please come back!

Thanks! I made the gravy too watery on thanksgiving and this helped me make it creamy again 😂

Quick and concise. Thank you!

Very nice video, compact and informative, thank you!

Great tips! Really helpful

Thank you! Your video helped me alot today!😊❤

Thank you so much, this was so helpful!

clear language ...professional approach ....educational and useful ...well done

IT 'S HARD TO BELIEVE THAT I'M NEARLY SIXTY BUT I ONLY THICKENED A GRAVY FOR THE FIRST TIME,LAST NIGHT.GRAVY,CURRY AND SAUCES MAKE THE MEAL!

Awesome 👌and thanks for everything 🙏

I came here looking for alternatives to Corn Starch as it's not readily available in any stores in my area. This is a fantastic video. Very informative. Thank you.

Love a left handed chef!

Hell yeah u saved me a trip to the store. Was going to get corn starch to thicken my teryaki sauce but butter and flour will do thanks alot.

Very Informative video thank you

Thank you!

I love the first method! I did it with Becel margarine and flour and it worked great. I've tried making a roux before but I found it too easy to somehow screw it up! D:

Thank you so much ❤️ I've learned a lot from you❤️,, in thickening sauces God Is Good❤️ Showing me, you God bless ❤️ I'm a subscriber now 😊 ❤️👍

Thanks great video

Nice video!

Thank you

Good explanation, nice channel. I'd love to have other suggestion by the chef about other "unconventional" thickening agents, such as tapioca, agar agar, xanthan, eggs... Would be really appreciated :-)

great video

thank you!!!

Thank you for the video, my question is; Do you cover the saucepan during the process?

Very good video was excellent

8 years late but still an awesome video.

Thanks . My doubt is cleared

One of my friends was telling me that one way to thicken gravy is to add a little bit tapioca (without rice). Could you just add a little bit of flour and ordinary margarine together as alternative?

You're just.......awesome!!!!😊

Thank u!

Thanks i need it this

thank you kindly:)

thanks was perfect

Thanks but can you try a true panel of thickners. Agar, Tapioca, Cornstarch, potato starch, all purpose flour, then their consistency when the dish is cooled, cause some get runny others get "snotty", etc.

What would be the best thickening agent for shave ice syrup? Thank you very much.

I recently made mushroom broth and followed the recipe faithfully, but felt it was too runny. Could I use cornstarch as illustrated to thicken it as shown?

Whenever I thicken a soup or stew with a roux, I tend to end up with a crust or blackened burned crap on the bottom of the pan. Especially if reheating for another meal. How do you avoid this?

What about if I just want to thicken cream for a pasta what method would you use

Can I do this for desserts as well

Which is best to thicken a stew??

I make a 'protein pudding' for dialysis patients, start by putting a Nepro drink in the blender, and then adding an enormous amount of pure egg white protein powder. I'd like to thicken up the Nepro a bit before adding the protein - is there a thickening agent that can be dumped into a blender contaigning a cold/room temperture liquid meal? All the ones I've come across so far require cooking.

two words only: thank you!

Thank you, you just saved me

Thank u for the tips. The tomatoes of my sau e were to watery

Can I thicken can soup for a thick gravy with a roux?

Does pancake mix work? I don’t have anything you mentioned

Thank you for the nice comments - glad you find the videos useful!

You made me understand how to use starch... Fish stew I'm coming for youuuuu

Corn starch rules. Fast, easy, no mess.

yes very good vid

I like this vid just one thing when I was at catering collage what you called browning the flower I was told it was called burning it LOL guess my tutor was wrong lol

That's an enormous spoon for the size of the pan. That's quite funny.

can you use bierre manie to mac and cheese

My only gripe, You can literaly see a line around the pan so its really not that hard to tell if you reduced something by 1/3rd or anything else unless its a weird number. But a 1/3 or 1.2 is simple. ;p

Is that a painting of Henry Vlll in the back?

Rule of thumb for butter/flour roux per cups of broth?

How much cornstarch mixed with how much cold water, anyone have the answer?

is there a winner? I've always been taught corn starch is the best way.

I'm learning how to cook and having trouble with thickening gravy or sauces. I watched your videos and you make it look so easy. When you have beef stock (juice after cooking a pot roast, I add flour/water mixture slowly but it does not thicken within 3-5 minutes.......:(

Can we use corn flour in tomato ketchup?

How about another video for the Ketogenic folks?

Thank you so much. If I wanted to thicken say, a corned beef stew Corn starch method or beef stock with a rue. Has anyone tried

Any suggestions on how to thicken my seafood boil sauce I’d prefer it to be less runny. Thank you for any advice given 🤗

Sauces are the hardest part for me, yet a good sauce makes a great meal.

What about egg yolks?

When you add stock to roux is the liquid cold or hot? Thank you.

👍

What would be the best thickener for a sauce that I'm baking with chicken breasts. I was thinking of adding cornstarch to the sauce prior to baking the chicken. My hopes is to allow the sauce to thicken while baking the chicken. Although most sauces I use becomes diluted by the moisture in the breast, this is why I wanted a thickener. But I usually would transfer the sauce from the baking pan to a sauce pan with a little water and cornstarch. I would like to eliminate the sauce pan step. Any ideas?

I first saw Julia Child make a beurre manie when she was making Coq au vin. I thought it was a little unusual because it was my understanding that one of the reasons you cook a roux is you use dry heat to cook out that raw flour flavor. You don't get that with this method?

what method do you recommend me for thickening worcestershire sauce?

wow I LOVE THICK SAUCE

I like to use Granny Smith apples for my apple pie. I like for my “juice” to be thicker. How do I achieve that goal?

Can i try thickening my strawberry syrup with the 2nd method for my cheesecake?

How much roux for a cup of liquid would you use.....thank you

God knows why i am here at 2 am ...

I cant use any corn products is there another option to avoid corn starch

thickin apple sauce

What about curry?

does this work with stews?

Wattery it is for me

How to ticken up large volumes

The handle saucepan is in dangerous position

Can't you just use flour by itself?

Wow, no egg yolk?

I have tried these methods but the flower/cornstarch separates from the liquid

Nae good if yer in a fkn rush

I’ve found that cement works best 😅